This refreshing, piquant purée is served on toast as an appetizer. It also makes a wonderful dip: Place it in half a scooped-out raw eggplant or in a brightly colored bowl and surround it with 2-inch sticks of cucumbers, fennel, celery, and carrots, along with whole white radishes and cherry tomatoes, or with potato chips. It is delicious served with a vermouth or chilled white wine.
Heat the broiler and turn it down to low. Slice the eggplants in half lengthwise. Place them
To serve, sprinkle with chopped onion, basil, parsley, or anchovies. Prepare triangular croutons and arrange them around the bowl along with raw vegetables or potato chips.
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